The Jewish religion incorporates within its tenets a regimen of
dietary laws. These laws determine which foods are acceptable and
conform to the Jewish Code. The word kosher is an adaptation of
the Hebrew word meaning fit or proper. It
refers to foodstuffs that meet the dietary requirements of Jewish
Law. Market studies repeatedly indicate that even the non-Jewish
consumer, when given the choice, will express a distinct preference
for kosher certified products. They regard the kosher symbol as
a sign of quality.
The barometer of Kosher and non-Kosher depends on two variables:
the source of the ingredients and the status of the production equipment.
Kosher certification, which is the guarantee that the food meets
kosher requirements, revolves around these two criteria. Just as
a kosher consumer would not borrow his non-kosher neighbors
pots to use in his kitchen, non-kosher equipment cannot be used
in the production of kosher foods.